ANA introduces latest 'Taste of Japan' menu

12 Aug 2015 by Clement Huang

All Nippon Airways (ANA) has unveiled the latest phase of its “Taste of Japan” project.

The campaign, introduced back in September 2013, introduces regional cuisine to ANA flights and airport lounges. These are designed to raise the profiles of Japan’s lesser-known prefectures, as well as stimulate demand for regional agricultural products.

For the ninth phase of Taste of Japan, which will run between September and November 2015, ANA will serve its customers dishes from the Niigata, Kanagawa and Shiga prefectures.


Raspberry and Le Lectier ice cream

Located on the island of Honshu, Niigata is well known for its agriculture industry. From this area, ANA will be offer first class passengers “raspberry and Le Lectier ice cream”, Le Lectier being a highly sought-after pear grown in the prefecture. Other options include “caramelised Le Lectier pears from Niigata” and “Niigata beer”.


Kanagawa Prefecture is located in the southern Kanto region of Japan, and part of the Greater Tokyo Area. Guests visiting the “Dining h” restaurant inside the ANA Suite Lounge will be able to order “Yokohama beef Kuroge Wagyu”. This high-quality steak is sourced directly from the Kanagawa capital, Yokohama, and served with a traditional-style sauce.


Yokohama beef Kuroge Wagyu

Other options include “Eggs Benedict served with Shonan pork sausage” and “pudding made from red Sagami eggs”. 


Forming part of the Kansai region in the western part of Honshu Island, the Shiga prefecture has a local cuisine that ANA passengers will enjoy. “Somen noodles served with grilled mackerel” is a local style of noodles from Nagahama, a city within the prefecture. The recipe, which has been passed down through the ages, combines the simple flavours of the noodles with the richer taste of the mackerel.

Somen noodles served with grilled mackerel

Other options include “Omi Wagyu hamburger with cheddar cheese and Medeira flavoured sauce” and “white chocolate mousse and Shiga blueberry jam served with a waffle”.

For more information, visit 

Clement Huang

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